A well-made, ripe or "cooked", high-mountain Pu-erh, grown in the Cangyuan area of Yunnan Province. Known as Heicha in China.
Lot Notes. The leaves are a rich deep brown-red color. The mix of leaves and stems creates a depth of body and flavors that warms. Aroma is rich & earthy and clean. Lot was produced in 2024.
Tea Facts. Farm is at an elevation of 1200 meters. Fertile soils and the climate in Cangyuan are ideal for cultivar Camellia assamica. Leaves are rich in polyphenols and catechins. Harvesting generally occurs in the morning with initial withering of the leaves by early afternoon. Leaf style and flavor profile is traditional to the area. Known to aid in digestion and lower cholesterol.
Tasting Notes. Intense, rich earthy flavors. Taste is smooth, clean and lingers with a warming finish. We find hints of ripe fig.
Brewing Suggestions. For 6-8 ounces of water, use to 1.5 to 2 tablespoons of leaf. Ripe or Shou Pu-erhs, such as this one, tend to taste richer when steeped strong, so more leaf can be used to gain strength in the cup. Use boiling water and briefly rinse the leaves. Pour that water off and re-infuse the leaves for 3 minutes and taste. Will not get astringent, just stronger. Leaves will yield multiple steeps.
PU-ERH & HEICHA
3-5 grams or 1-1.5 Tablespoons per 6 oz. of water
200° - Boiling
Shou: 3-4 Min.
Sheng: 2-3 Min.
Pu-erh is the only fermented tea. Known as “aged teas” or black teas, Pu-erhs owe their renown to their processing which allows their flavors to enrich over time. Made in two general styles – raw or uncooked known as Sheng; and cooked or ripe, known as Shou or Heicha. Both styles, loose leaf and compressed, are enjoyed as cakes, bricks, and nuggets.
Shou Pu-erhs have an earthy flavor, with a bouquet of peat, roots, mushroom, and malt. Sheng Pu-erh has a wonderful and complex mouthfeel offering earthy aromas of raw beet, potato, and malt. We recommend rinsing the leaves briefly with boiling water before steeping to open the leaves. Ripe Pu-erh does not get astringent, just stronger. It is best to experiment with raw Pu-erh to find your favored taste profile.